Name: Steak with Sweet Potato Hash
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 large sweet potatoes (about 1 3/4 pounds), cut into 1-inch chunks; 2 teaspoons packed light brown sugar; 2 teaspoons smoked paprika; Kosher salt; 1 1 1/4-pound boneless sirloin steak (about 1 1/2 inches thick); 3 tablespoons extra-virgin olive oil; 1 to 2 tablespoons chopped pickled jalapenos, plus 2 tablespoons brine from the can; 2 tablespoons unsalted butter, cut into pieces; 1 small yellow bell pepper, chopped; 1 bunch scallions, chopped; 1 tablespoon chopped fresh parsley

Directions

Preheat the oven to 400 degrees F. Put the sweet potatoes in a microwave-safe bowl with 2 tablespoons water. Cover loosely with plastic wrap and microwave until fork-tender, 10 minutes. Combine the sugar and 1 teaspoon each paprika and salt; rub on the steak. Let sit 5 minutes.
Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the steak and sear until browned, about 3 minutes per side. Transfer the skillet to the oven; cook 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes before slicing. Return the skillet to medium-high heat. Add the jalapeno brine and scrape up any browned bits. Stir in the butter; set aside.
Meanwhile, heat a separate large skillet over medium-high heat. Add the remaining 2 tablespoons olive oil, the sweet potatoes, bell pepper, the remaining 1 teaspoon smoked paprika and 1/2 teaspoon salt. Cook, stirring, until the sweet potatoes are browned, about 5 minutes. Add the jalapenos, scallions and parsley and cook 2 more minutes. Serve with the steak and reserved pan sauce.

Photograph by Charles Masters

Courtesy of Food Network Magazine

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Steak with Sweet Potato Hash

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